"Everyone knows the best-tasting vegetables come from a country garden," writes Gwendolyn Lambert of Frisco City, Alabama. She uses her garden-grown veggies to create this colorful, nutritious dish.
1 inch Small yellow summer squash, cut into 1/4 slices
0.5 Small sweet red pepper, cut into strips
1.5 teaspoon Canola oil
0.5 teaspoon Butter
1 Garlic clove, minced
Nutrition value
60
calories per serving
3 g Fat4 g Protein3 g Carbs< 1 g FiberOther
Current Totals
3 g Fat
4 g Protein
3 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
3 g
Protein
4 g
Fiber
0 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
4 mg
Iron
0 mg
Vitamin A
9 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
4 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
5 mg
Manganese
0 mg
Phosphorus
29 mg
Selenium
4 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment